High Protein Traditional Chinese Hotpot
Discover the delightful fusion of flavor and nutrition with this High Protein Traditional Chinese Hotpot recipe, a nourishing twist on the beloved classic. Packed with high-quality proteins like tender chicken breast, beef sirloin, shrimp, fish fillet, and firm tofu, this hotpot is complemented by vibrant vegetables including baby bok choy, spinach, Chinese cabbage, enoki mushrooms, and more. Ideal for group dining, this interactive meal lets you simmer meticulously prepared ingredients in a flavorful hotpot broth—choose spicy or mild to suit your taste—while enjoying customizable dipping sauces. Ready in just 90 minutes, this low-carb, high-protein dish is perfect for family gatherings or cozy dinners. Bring authentic Chinese culinary traditions to your table and savor the health benefits of this hearty, communal feast today!
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Recipe Information
Ingredients
- 500 grams Chicken breast (sliced thinly)
- 400 grams Beef sirloin (sliced thinly)
- 400 grams Firm tofu (cubed)
- 400 grams Shrimp (peeled and deveined)
- 300 grams Fish fillet (skinless, sliced thinly)
- 4 whole Eggs
- 300 grams Baby bok choy
- 250 grams Enoki mushrooms
- 200 grams Spinach
- 200 grams Carrots (sliced thinly)
- 400 grams Chinese cabbage
- 100 grams Wood ear mushrooms (soaked and sliced)
- 1 packet Hotpot soup base (spicy or non-spicy, as preferred)
- 2000 ml Chicken stock or water
- 60 ml Soy sauce
- 30 ml Sesame oil
- 4 cloves Garlic (minced)
- 4 stalks Scallions (chopped)
- 2 pieces Fresh chili (optional, sliced for dipping)
Instructions
Prepare the ingredients by slicing the chicken breast, beef sirloin, fish fillet, and carrots thinly. Cube the firm tofu and soak/slice the wood ear mushrooms if using dried.
Wash and prepare the vegetables: separate the leaves of the Chinese cabbage and baby bok choy; trim the enoki mushrooms and rinse. Wash the spinach thoroughly.
Peel and devein the shrimp if not already prepared, and set aside.
Set up your hotpot table: place a portable burner and a large, wide pot in the center of your dining area.
Pour the chicken stock (or water) into the pot and stir in the hotpot soup base (spicy or non-spicy, as preferred). Bring the mixture to a boil, then lower it to a simmer.
Prepare dipping sauces by combining soy sauce, sesame oil, minced garlic, and chili slices in small bowls. Add chopped scallions for garnish.
Bring all prepared ingredients to the table in separate bowls or platters for easy sharing and access.
Once the soup base is simmering, begin cooking the proteins and vegetables in the pot. The thinly sliced meats, shrimp, and fish will cook quickly (1-2 minutes). Vegetables should be cooked to your desired tenderness.
Use a slotted spoon or hotpot skimmer to retrieve the cooked items from the broth. Dip them into the prepared sauces and enjoy immediately.
Crack the eggs into the simmering broth near the end of the meal to make a flavorful soup or to coat cooked ingredients lightly before dipping in sauce.
Continue replenishing the broth as needed, and enjoy the communal experience of Chinese hotpot!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2164 mg | 94% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.9 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 673 mg | 52% | |
| Iron | 7.8 mg | 44% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
